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Recipe of Chocolate Hemisphere with Strawberry Mousse

Chocolate Hemisphere with Strawberry Mousse

3h 20 mins
20 mins
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Making strawberry mousse is already a great dessert, but if you prepare this, it will be extra special and you will also master the recipe of how to make chocolate mousse too. This hemisphere has a chocolate coating and a chocolate cookie, so the mix of flavors and textures is incredible. Serve it accompanied by raspberries and enjoy it with your loved ones.
Learn more about D´Gari


8 portions
  • 2 cups butter, at room temperature, for the chocolate chip cookie
  • 1 1/2 cups powdered sugar, for the chocolate cookie
  • 2 eggs, for the chocolate cookie
  • 3 tablespoons vanilla essence, for the chocolate cookie
  • 4 cups flour, for the chocolate cookie
  • 1 1/2 cups cocoa, for the chocolate cookie
  • 1/2 teaspoons salt, for the chocolate cookie
  • enough flour, for the chocolate cookie dough
  • 1 on Grenetina D'Gari ®, powder, for chocolate mousse (7 g)
  • 3 tablespoons Water, to hydrate the grenetina
  • 1 cup whipping cream, for the chocolate mousse
  • 1 cup chocolate, melted for chocolate mousse
  • 2 envelopes Grenetina D'Gari ®, (7g) powder, for strawberry mousse
  • 3 tablespoons Water, for the strawberry mousse
  • 1 cup strawberry, for the strawberry mousse
  • 1 1/2 cups whipping cream, for the strawberry mousse
  • 1/2 cups condensed milk, for the strawberry mousse
  • 1/2 cups whipping cream, for coverage
  • 1 cup bitter chocolate, for coverage
  • enough raspberry, frozen, for decoration


Preheat the oven to 170 ° C.
For the chocolate cookie, in a bowl beat the butter with the icing sugar, add the eggs one by one, and then add the vanilla essence, the flour, the cocoa and the salt. Whisk until smooth and firm, and wrap in nonstick plastic wrap. Refrigerate for 15 minutes.
On a floured surface, roll out the dough 5 mm thick and cut into a flower shape, using a cookie cutter.
Place on a tray and bake for 12 minutes. Let cool and reserve.
For the chocolate mousse, in a bowl add 1 envelope of D'Gari® gelatin powder, add the water and move until dissolved. Let sit for 10 minutes and then heat 15 seconds in the microwave.
Beat the cream until it peaks, add the melted chocolate and continue beating, then add the previously hydrated D'Gari® grenetina in the form of a thread and beat until integrated. Pour half of the mixture into a 10 cm diameter hemisphere mold.
For the strawberry mousse, in a bowl add 1 envelope of D'Gari® gelatin powder and add the water, move until dissolved. Let stand 10 minutes and then heat 15 seconds in the microwave.
Blend the strawberries with the whipping cream and the condensed milk. Reservation.
Beat the previous preparation until it doubles its volume and add the previously hydrated gelatin in the form of a thread until mixing.
Pour into a glass bowl 5 cm in diameter and refrigerate until set, unmold and reserve.
Place the strawberry hemisphere on top of the chocolate hemisphere and top with chocolate mousse. Refrigerate until set and unmold.
For the coverage: heat the whipping cream, add the chocolate and stir until incorporated. Cool slightly.
Place the mouse hemispheres on a grid and cover with the chocolate. Let cool and reserve.
With the help of a spatula, place on the cookies and decorate with raspberries.


On an extended plate, decorated with raspberries.


It is important that when pouring the chocolate coating, it is not hot, otherwise it will melt the mousse.

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* Information per 100g serving, percent daily values based on a 2,000 calorie diet.
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